Servings: 12 pies
Calories: 250kcal
Equipment
- Mixing bowl
- mini tartlet pans
- saucepan
Ingredients
Crust
- 200 g digestive biscuits can substitute with graham crackers
- 100 g unsalted butter melted
Toffee Filling
- 1 can sweetened condensed milk the key ingredient for the filling
Banana Layer
- 3 medium ripe bananas overripe preferred
Whipped Topping
- 300 ml heavy cream for whipping
- 50 g powdered sugar to sweeten
- 1 tsp vanilla extract for flavor
Garnish
- 50 g chocolate shavings optional but recommended
Instructions
Preparation
- Combine the crushed digestive biscuits and melted butter in a mixing bowl. Stir until all the crumbs are fully coated.
- Press the mixture firmly into the bottoms and up the sides of mini tartlet pans or muffin tins.
- Chill the crusts in the refrigerator while you prepare the filling.
Toffee Filling
- Simmer the can of sweetened condensed milk in a saucepan covered with water for 2 hours.
- Spoon the cooled toffee into each crust, spreading it evenly.
Assembly
- Layer the sliced bananas over the toffee.
- Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Top each mini pie with whipped cream.
- Refrigerate the mini banoffee pies for at least 2 hours.
- Garnish with chocolate shavings just before serving.
- Serve chilled.
Notes
For the best taste, avoid adding bananas until just before serving if storing the pies for longer periods.
Nutrition
Serving: 1pie | Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 15g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
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